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Crispy Smashed Potatoes
Crispy smashed potatoes with creamy, fluffy centers and crispy outsides. Petite potatoes topped with olive oil, salted butter, salt, and pepper and baked until crispy and topped with a garlic cheddar sour cream dip. The best smashed potatoes recipe!
These Smashed Potatoes are my new favorite way to eat potatoes! These Crispy Smashed Potatoes are perfectly crispy on the outside while the inside of the potato just melts in your mouth.
These roasted smashed potatoes are so flavorful because they are cooked in both salted butter and extra virgin olive oil. The butter brings the rich flavor while the oil helps to get them nice and crispy!
Then you take these crispy smashed potatoes up a notch by dipping them in a garlic cheddar sour cream dip. It is out of this world! I make this dip to put on everything from baked potatoes to roasted potatoes to smashed potatoes and it always elevates the potatoes.
The key to making creamy smashed potatoes is to cook them twice — parboil and then roast in the oven. You are basically cooking them in water so they are nice and soft and then you cook them in the oven to get them super crispy.
I serve these potatoes with everything from Tri-Tip Steak to Grilled Chicken to Marry Me Chicken.
How to make the Best Smashed Potatoes:
- Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart when you try to smash them. I love using yukon gold potatoes because of their creamy texture and thin skins. They don’t have the thick, rough skins that you find with russet potatoes.
- Parboil the potatoes. Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash!
- Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to “smash” them.
- Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
- Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness.
- Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.
If you are looking for more potato recipes, check out these popular potato recipes:
Perfect Creamy Mashed Potatoes
Loaded Mashed Potatoes with Crispy Bacon and Cheddar
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Crispy Smashed Potatoes
Ingredients
- 1.5 lbs Petite Yukon Gold or FIngerling Potatoes
- 3 Tablespoons Salted Butter * (melted)
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Fresh Parsley (chopped)
Garlic Cheddar Sour Cream Dip:
- 8 ounces Sour Cream
- 3/4 cup Cheddar Cheese (grated)
- 1 Garlic Clove (or 1/4 teaspoon Garlic Powder)
- 1/2 teaspoon Garlic Salt
- 1/4 teaspoon Pepper
Instructions
- Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.
- Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.
- Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.
- Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
- Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.
Garlic Cheddar Sour Cream Dip:
- In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.
Video
Notes
- For extra buttery potatoes, use 4 Tablespoons of butter
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful recipe for this foodie!
I am so glad you loved it, Leona! Thank you so much for making my recipe.
I love this recipe. I’ve made it many times. Always a hit. Do you think it would work with sweet potatoes?
Such a good recipe, and I especially love the dip! Sometimes I make the dip with Greek yogurt if I’m out of sour cream and it’s still delicious.
These potatoes are so.so good!! Did you use a USA sheet pan for this recipe, they seem to work best with their ridges. All of the recipes of your creativity have been keepers, thanks so much!
Can you boil and smash the potatoes the night before and then finish for Sunday lunch?
Delicious!! My hubby is an avid loaded baked potato lover, and until now, I didn’t think there’d be anything that could top that for him. These proved him and I both wrong!! This is my 2nd time making and I added some dry ranch seasoning to the sour cream mixture. So excited to try again! Thank you!
One of my favorite ways to cook potatoes. I use small Yukon gold because of the smooth buttery texture. I love malt vinegar on mine also..after cooking.
Melissa, planning on serving these with a beef tenderloin roast. With that said I generally don’t cook anything else in the oven when cooking the tenderloin. If these were ready up to the oven part, do you think they would finish cooking in oven in the 15 minutes or so that the tenderloin rested? Thanking you in advance for your help. Love your recipes.
I’ve made smashed potatoes a few times, any thin skinned potatoes work but I pick out the smallest ones. Cooked them a couple of days earlier, kept them in the refrigerator until ready to use. This is a good recipe and so easy.
I’ve been making these for years. What I do is I pulled the roast out and then put these in the oven at 30 minutes. Your roast should sit anyway after you take it out and you can cover it with some foil to keep it warm smashed potatoes are the bomb.
Are the potatoes small salad or just small potatoes
I don’t recognise recommended choice
Best wishes
Annie (UK)